Plantain Frittata (Plantain Omelette)

This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.

This is one of those recipes where you can raid your cupboard/pantry and grab whatever you see in sight.

I love to kick start my day with some plantain, what can I say it's in my DNA. I'm partial to some Oven Baked Plantain but that gets boring sometimes.

If you are looking for a way to up for plantain game then this omelette/plantain frittata is what you need in your life.

Frittata (pronounced FRIT-TAT-A) isn't Caribbean, it's an Italian omelette or a crustless quiche which consists of meat, cheese and vegetables.

Hence the reason why for the title, it's inspired but my recipe has more of a Caribbean/West African twist to it by using plantain - an African/Caribbean stable crop.

Reasons to make this recipe

• It is suitable for vegetarians
• A great way to use any leftovers
• It's relatively easy to make and tasty
• A tasty fusion recipe
• Perfect for any plantain lovers

To boil the plantain

• Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
• Slice the plantain in half then continue to slice to form halves.
• Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test it's readiness, it should be soft).
• Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.

To make the omelette (the steps)

• Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
• Then sauté the onion and scallion for about 1 minute.
• Add the red bell pepper and spinach along with ¼ cup of water to the pan with a lid and steam for 3-5 minutes.
• Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
• Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
• Add the steamed vegetables then whisk those in as well.
• Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
• Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
• Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
• Once the side first has cooked, place the Omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method

Notes and tips

• Use yellow plantain for this recipe DON'T use green plantain.
• For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
• I used my grill (broiler) for cook the top which is easier then flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
• Make sure the skin of the plantain is more on the yellow side with not too many dark spots over it or the texture will be too mushy to use.
• Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
• Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
• Be sure to place any leftovers in the refrigerator and consume within 2-3 days.

More omelette and plantain recipes

• Sweet Potato Omelette
• Mushroom Spinach Omelette
• Philly Cheese Steak Omelette
• Plantain Curry
• Plantain Lasagna
• Plantain Porridge

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Plantain Frittata (Plantain Omelette)

This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: Caribbean

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 people

Calories: 160kcal

Author: Charla

Ingredients

• ▢ 1 large yellow plantain with very few dark spots
• ▢ 1 medium onion sliced
• ▢ 2 scallion sliced
• ▢ 1 red bell pepper sliced
• ▢ 1 cup spinach tightly packed (roughly 100g)
• ▢ 10 large eggs
• ▢ ½ tbsp thyme (7.5g) dried or fresh
• ▢ ½ tbsp chives (7.5g)
• ▢ 1 tsp black pepper (5g)
• ▢ ½ tsp pink salt (2.5g)
• ▢ ½ tsp chilli powder (2.5g)

US Customary - Metric

Instructions

To boil the plantain

• Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
• Slice the plantain in half then continue to slice to form halves.
• Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test it's readiness, it should be soft).
• Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.

To make the omelette

• Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
• Then sauté the onion and scallion for about 1 minute.
• Add the red bell pepper and spinach along with ¼ cup of water to the pan with a lid and steam for 3-5 minutes.
• Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
• Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
• Add the steamed vegetables then whisk those in aswell.
• Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
• Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
• Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
• Once the side first has cooked, place the Omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method.

Notes

• Use yellow plantain for this recipe DON'T use green plantain.
• For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
• I used my grill (broiler) for cook the top which is easier then flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
• Make sure the skin of the plantain is more on the yellow side with not too many dark spots over it or the texture will be too mushy to use.
• Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
• Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
• Be sure to place any leftovers in the refrigerator and consume within 2-3 days.

Nutrition

Calories: 160kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 308mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1954IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 2mg

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